Pico de Gallo, or what some might call Fresh Salsa or Salsa Fresh is one of my absolute favorite lite snacks. I have some Hispanic friends who taught me how to make this quick and easy snack.
Pico de Gallo is different from the jarred salsa that you buy because it isn’t cooked, and it contains no vinegar. It is made with fresh raw ingredients and it is served in a less liquid state than jarred salsa.
You can make a big bowl of fresh Pico de Gallo in less than 30 minutes. I like to go ahead and make enough to last two or three days each time I make it.
Roma Tomatoes (because they are firm)
The amount of each item depends on how much Pico de Gallo you want to make.
For this batch I used 5 Roma Tomatoes, 1 small onion, 2 jalapeno, a small bunch of cilantro, and the juice from 1/2 of a lime. I have doubled and even tripled that for large gatherings but for just home this makes a good amount.
Spoon out and discard the centers of the tomatoes and slice them into strips and then cut across the strips to make diced tomatoes.
Dice onion and add it to the diced tomatoes.
Dice jalapeno – remove the seeds
cut the stems from the cilantro to about an inch of the leaves, then cut the cilantro into small pieces, scissors work well for this task.
Dice jalapeno and cut the cilantro and add that to the tomato and onion, then squeeze the lime juice over that. Sprinkle a little bit of salt over it. Cover and refrigerate, it’s better after it has time to meld for a couple of hours. Serve with chips or on tacos. I also love to put it in a tortilla with just sour cream. So good and so fresh.
There are dozens of different Salsa recipes, some with fruit and some others with veggies. Please share your favorite recipe.
Also visit my friend at Jebbicasworld.com
She has a ton of great recipes for weight loss and to support a healthy lifestyle.